Deeply rooted in culinary sophistication
The head chef of the Dorint Seehotel & Resort Bitburg, Martin Roeser, has deep family roots in the Southern Eifel region. Even as a young child, he was taught to appreciate good food. His sophisticated style of down-to-earth cuisine is an insider tip for excellent dining in the region. Guests flock here to enjoy regional specialties, such as freshly harvested asparagus and fragrant strawberries, as well as international classics including à la Barbarie duck breast with orange sauce and pink pepper.